학술논문
Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish
Document Type
Article
Author
Liu, Lei ; Deng, Xi ; Huang, Lei ; Li, Yalin ; Zhang, Yu ; Chen, Xing ; Guo, Shuyu ; Yao, Yao ; Yang, Shuhui ; Tu, Mingxia ; Xiang, Wenliang ; Li, Hehe ; Rao, Yu
Source
In LWT 15 September 2022 167
Subject
Language
ISSN
0023-6438
Abstract
Highlights •HPP-treated pickles maintain pickles hardness best during storage.•HPP and Pt reduced microbial number while HPP + nisin completely inactivated bacteria.•The effect of thermal and non-thermal treatment on different flavors is similar.•HPP is a promising alternative to traditional pasteurization in the treated pickles.•HPP is more effective when combined with nisin.